Best 3 White Cake Wedding Cake Book By Dede Wilson Recipes

**Unveil the Enchanting World of White Cakes: A Culinary Journey Through Dede Wilson's Masterpiece**

In the realm of celebratory confections, the white cake stands tall as a timeless classic, exuding elegance, purity, and a touch of nostalgia. Dede Wilson, a culinary artist renowned for her expertise in wedding cakes, unveils the secrets behind this beloved dessert in her comprehensive cookbook, "White Cake Wedding Cakes." Embark on a delightful expedition through the pages of this culinary masterpiece, where you'll discover an array of white cake recipes, each a testament to Dede's passion for creating edible works of art.

From the traditional Vanilla White Cake, a symphony of simplicity and flavor, to the decadent Chocolate White Cake, a harmonious blend of rich cocoa and delicate vanilla, Dede's recipes cater to every palate and preference. Explore the nuances of the Coconut White Cake, where the subtle sweetness of coconut harmonizes with the airy texture of the cake, or indulge in the tangy delight of the Lemon White Cake, a burst of citrusy refreshment.

For those seeking a touch of sophistication, the Amaretto White Cake beckons with its almond-infused elegance, while the Pistachio White Cake surprises with its vibrant green hue and nutty undertones. Gluten-free enthusiasts will find solace in the dedicated section featuring delectable gluten-free white cake recipes, ensuring that everyone can partake in the white cake celebration.

As you delve deeper into the cookbook, Dede's expert guidance shines through in the detailed instructions and helpful tips, empowering you to replicate these stunning creations in your own kitchen. Learn the art of flawlessly leveling and stacking cake layers, achieving the perfect crumb coat, and transforming ordinary cakes into extraordinary masterpieces adorned with intricate piping, fondant decorations, and cascading tiers.

Whether you're a seasoned baker or just starting your culinary adventure, "White Cake Wedding Cakes" by Dede Wilson is an indispensable guide to mastering the art of white cakes. Let Dede's passion ignite your creativity as you embark on a journey of baking bliss, transforming simple ingredients into stunning works of art that will leave a lasting impression on your taste buds and memories.

Here are our top 3 tried and tested recipes!

WHITE CHOCOLATE CAKE FROM DEDE WILSON'S 'THE WEDDING CAKE BOOK'

White Chocolate Cake from Dede Wilson's 'the Wedding Cake Book' image

*Use a good quality imported white chocolate like Lindt white bar, Bakers or Merkens white This cake has received rave reviews by many expert cake decorators. (Note: remember, this is the recipe that is supposed to make two 6" layers, but they overflow the pans, so I use it to make two 8" cakes and the layers are about 1 1/2" high)

Provided by AnnNH

Categories Dessert

Time 1h20m

Yield 20 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces white chocolate, finely chopped (see step 3)
2 cups unsifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
4 ounces unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
2/3 cup whole milk

Steps:

Preheat oven to 350°-- I bake at 300° for 20 minutes then increase oven temp to 325° or you could use bake even strips.
Prepare pans with cooking spray and parchment.
Melt the chocolate in the top of a double boiler, stirring frequently-- remove from heat before chocolate is completely melted; stir until chocolate is melted and smooth-- cool to room temperature.
Meanwhile, sift together the flour, baking powder, salt and set aside.
Place the butter in the bowl of your mixer, and with the flat paddle, cream butter.
Add the sugar gradually and continue to beat until light and fluffy, about 1 to 2 minutes-- scrape down the bowl once or twice and beat in the vanilla.
Add the eggs, one at a time, beating well after each addition.
Scrape in the melted chocolate and beat until the batter is smooth.
Add the dry ingredients alternately with the milk in 3 separate batches.
Pour into prepared pans.
Bake about 30-40 minutes, or until a toothpick tests clean or cake just begins to pull away from the sides of the pan-- do not overbake.

Nutrition Facts : Calories 193.6, Fat 9.1, SaturatedFat 5.4, Cholesterol 35.7, Sodium 134, Carbohydrate 25.5, Fiber 0.2, Sugar 14.7, Protein 2.7

WHITE CAKE (WEDDING CAKE BOOK, BY DEDE WILSON)

WHITE CAKE (WEDDING CAKE BOOK, BY DEDE WILSON) image

Number Of Ingredients 9

Ingredients

FOR TWO 9 X 2 CAKE LAYERS
4-2/3 C unsifted cake flour
2 T baking powder
2/3 t salt
8 large egg whites
2 C whole milk
10-2/3 oz butter(slightly more than 2-1/2 sticks), at room temperature
2-2/3 C sugar
1 T plus 1 t vanilla extract

Steps:

Preheat the oven to 350. Prepare two 9 x 2-inch cake pans with cooking spray and parchment paper on bottom. Sift together the flour, baking powder, and salt and set aside. Whisk together the egg whites and milk in a small bowl and set aside. Place the butter in the bowl of your mixer, and with the flat paddle attachment, cream butter on medium-high speed. Add the sugar gradually and beat until well blended. Scrape down the bowl once or twice and beat in the vanilla. Add the dry ingredients and the egg white mixture atlernately, ending with the dry ingredients, scraping down the sides several times. Continue to beat on medium speed just until smooth. Scrape the batter into the pans and bake about 45 to 55 minutes, or until a toothpick tests clean. The edges will be slightly brown and will begin to pull away from the sides of the pan. Cool, place on cardboards, and wrap with plastic wrap and foil. Serves 16-20? This cake may be frozen for up to one month, but writer prefers to bake it 2 days before the event

WHITE CHOCOLATE WEDDING CAKE

White Chocolate Wedding Cake image

This is a moist white cake with a taste of chocolate and cream. I made it for my son Michael's wedding this year and paired it with Recipe #73474. Makes a 3-layer cake with layers measuring 14", 10" and 6". Serves approximately 100.

Provided by Chef Kathy

Categories Dessert

Time 1h15m

Yield 100 serving(s)

Number Of Ingredients 12

Ingredients

20 cups all-purpose flour
8 teaspoons baking soda
4 teaspoons baking powder
4 teaspoons salt
3 lbs white chocolate baking bar, chopped
4 cups hot water
2 cups softened butter
2 cups Crisco shortening
12 cups white sugar
2 dozen large eggs
8 cups buttermilk
3 tablespoons vanilla extract

Steps:

DIRECTIONS:.
Special Equipment:.
Wilton 14", 10" & 6" cake pans.
separator plates & columns.
base plate or heavy cardboard base.
1/4" dowel rods, cut to size.
pastry bags.
icing decorator tips in various sizes.
food paste coloring.
Bridal cake topper.
other non-edible decorations as desired.
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda, baking powder and salt. Set aside. In small saucepan, melt chopped white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and vanilla.
Grease & flour pans. Divide batter into pans according to their volume measurements.
(either measure volume by pouring water into each cake pan, or it may be marked on bottom of Wilton cake pans).
Do not fill over 2/3 full.
Bake 6" cakes for 30 to 35 minutes; bake 10" cakes for 35-40 minutes; bake 14" cakes for 40-45 minutes or until a toothpick inserted into the center of the cakes comes out clean.
You will have to clean and re-use the pans to make the correct number of layers. Cool the cakes about 7-9 minutes in the pans, then remove them from the pans to wire racks. Allow to cool completely before frosting. Continue baking as above.
When cool, brush crumbs from surface, frost thinly with a layer of buttercream to seal, then start with the 14" layers, placing them on a large serving platter (or foil wrapped heavy cardboard cut to match shape of your cake).
Secure 14" layer with 5-7 1/4" dowel rods cut to the depth of the two cake layers. Insert the dowel rods in a circle (or match shape of next layer) 2" in from the edge of cake.
Place a separator plate on top of dowel rods and place the 10" cake layers, frosted with buttercream on plate. Cut 3-5 dowel rods as before to the depth of the 10" cake layers. Stabilize middle layers with dowel rods placed in 5" circle(or match shape of cake).
Place the 6" layers on a small separator plate, frost with buttercream and decorate layers as desired. Cover lightly with plastic wrap.
Cake can be transferred at this point by wedging the two bottom layers into a box just larger than the serving platter and deeper than the layers.
Place top layer in separate cake carrier (it should fit in a Tupperware or Rubbermaid carrier). Refrigerate cake until ready to serve.
When setting up for reception, assemble separator plate with columns and place on top of second layer to settle the top layer.
Have extra icing on hand to repair decorations as needed. Place bridal topper on top of cake, and use fresh or silk flowers or other non-edible decorations as desired.

Tips:

Mise en Place: Before starting, gather and measure all your ingredients and prepare your tools. This will make the baking process smoother and more efficient.
Room Temperature Ingredients: For the best results, use ingredients that are at room temperature. This will help them blend together more easily and evenly.
Creaming the Butter and Sugar: Creaming the butter and sugar together until light and fluffy is an essential step in making a white cake. This process incorporates air into the batter, resulting in a lighter and more tender cake.
Gradually Add the Eggs: Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
Fold in the Dry Ingredients: Gently fold the dry ingredients into the wet ingredients until just combined. Overmixing can result in a tough, dense cake.
Use Cake Flour: Cake flour is a finer, softer flour that produces a lighter, more tender cake. If you don't have cake flour, you can substitute all-purpose flour, but your cake may be slightly denser.
Bake the Cake Properly: Bake the cake at the correct temperature and for the recommended time. Underbaking will result in a gooey cake, while overbaking will dry it out.
Cool the Cake Completely: Before frosting the cake, let it cool completely. This will help prevent the frosting from melting and sliding off.

Conclusion:

With its delicate flavor and versatile nature, white cake is a popular choice for weddings and other special occasions. Whether you prefer a classic white cake or one with a fun twist, the recipes in Dede Wilson's "White Cake Wedding Cake Book" provide a variety of options to choose from. By following the tips and tricks provided in this summary, you can create a stunning and delicious white cake that will be the centerpiece of your special day.